Buttermilk Fried Chicken



Soaking your chicken in buttermilk will give you the most tender and juicy chicken. Finger lickin' good chicken!

    3 pounds of a whole bird cut-up
    2 cups buttermilk
1/2 tsp. paprika
1/2 tsp. poultry seasoning
    1-1/2 teaspoons salt
    1/2 teaspoon black pepper
    1-1/2 to 2 cups Crisco (or other vegetable shortening)
    1 cup all-purpose flour
Combine your buttermilk with half the salt and pepper. Pour mixture over chicken pieces, turn all  the pieces to coat well, cover and refrigerate for at least 3 hours.

Melt the shortening in a heavy skillet over high heat. While the shortening is melting, mix the flour and other half of the salt and pepper along with the paprika and poultry seasoning. Drain the buttermilk off of the chicken.

 Using either the paper bag, gallon size ziploc baggie or shallow dish to coat the chicken pieces in the flour mixture, shake off the excess, and place in a single layer on a sheet of waxed paper. Let your battered chicken "rest" for about 5 minutes, this will help "set" the batter and adhere better to the chicken. Less chance of losing your flour when it hits the shortening.

When the melted shortening reaches 360°F on a frying thermometer, start frying it up.  (If you don't have a thermometer, now worries, just start cooking when shortening is hot, but not smoking.)

 Very carefully add the battered chicken, skin side down, place your dark meat in the center of your skillet. Turn down your heat to medium-high, and cover pretty loosely. I just use a lid and calk it inward on one side. You know what I mean.

Cook for around 15ish minutes or until chicken is golden.
Turn down your heat to medium and remove your cover. Turn the pieces over carefully and  keep on uh' cookin', uncovered, for another 15 minutes.

Remove chicken and drain on paper towels, or paper sack. Paper sack?? Wha? Yes it's redneck, and it works! Are you surprised about that?

My mothering moment: Whenever your cooking on the stove-top with pots, pans or skillets,  be sure and turn your handle to the inside of the stove top.  This way, you don't accidentally hit it with your hip or bump the handle possibly causing a real REAL bad ordeal.  This'll also prevent those wee little hands under your feet from being tempted to reach up and "help" by grabbing the handle. Get in a habit of doing this. Everything good can come from it! 

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